Don't forget the fish! Make a weekly meal plan and grocery list using this printable planner before hitting the supermarket. Find four of our favorite new seafood recipes here.
The United States Department of Agriculture says twice a week, make seafood the protein on your plate. Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
For some strange reason, we had leftover cod and broccoli slaw from a fish and chips dinner. (My husband's fish and chips dinner is usually gobbled up the first night!)
Want to "up" the nutrients on your Thanksgiving table this year? Try adding seafood to your menu.
While seafood may not be one of the first foods that comes to mind when you hear "Thanksgiving," seafood is beginning to make its way into the turkey-based holiday meal. According to a recent article in the New York Times, lobster is no stranger to the Thanksgiving table of Maine-based chefs.
A mild white fish, branzino is tasty and delicate. And, it pairs perfectly with strong and salty foods, like olives and capers.
While dining at 8407 Kitchen | Bar in Silver Spring, MD recently, I ordered the branzino. It was served with vegetables, capers, black olives and a savory black olive coulis. The mild Mediterranean fish soaked up the sauce, and it was delicious!
There I was... looking inside my fridge at lunch today. Leftover hemp seed tabbouleh with cucumber, tomatoes and parsley. Leftover quinoa made with currants and pumpkin seeds. So, I did any hungry person short on time would do...
I combined them with some leftover white beans and added a pouch of salmon. The result: delicious!
Cod and corn. These two c's make a chowder-licious soup.
Lately, I have been on a kick to try new recipes. Maybe it's because the mornings are slightly cooler and the sky is been a little grayer (here on the East coast). Maybe it's because I'm bored with my mental cookbook. Whatever the reason, my family is embracing the break from our standard go-to recipes.
A little bit summer, a little bit fall. That's the season that last night's Salmon Pasta w/ Olives and Kale evoked.
Peach. Mango. Salsa. Three of my favorite summer foods.
Left-over salmon makes a perfect protein-rich addition to salad, pasta or even mixed with avocado or light mayo for a salmon-salad sandwich. But, I was craving comfort food lunch earlier this week.
My family and I spent last week in a small beach town in South Carolina called Edisto Island. Days were filled with splashing, watching dolphins and day-tripping in Charleston. The evenings, of course, were filled with good food.
And, what beach trip would be complete without good seafood?
For some reason, I was craving black beans, corn and avocado this weekend.
And at the supermarket on Saturday, I noticed tilapia was on sale. With fish in hand, I picked up the ingredients for the salsa and headed home to fulfill my craving.
Jennifer McGuire (L), Rima Kleiner (R)
Jennifer McGuire, MS, RD
As a nutrition science translator, blogger, media critic, and new mom, I believe the most important nutrition advice I can give is to only take nutrition advice from sound sources. I earned my Master of Science Degree in Nutrition Communication from Tufts University in Boston, MA and my undergraduate degree in Communication Studies from Southwestern University in Georgetown, TX. I am credentialed as a Registered Dietitian (RD) and belong to the American Academy of Nutrition and Dietetics (AND), as well as the Food and Culinary Professionals practice group of the AND.
As a dietitian for the National Fisheries Institute, I work to help families enjoy seafood-rich diets. Fish and shellfish not only boost our brain and heart health, they can be fast, simple, and delicious. My favorite people to relish a good meal with are my husband, Lloyd, and infant son, Harris.
Rima Kleiner, MS, RD
I am passionate about good food, cooking, and helping others prepare healthy and tasty meals. Fish—packed with omega-3 fatty acids and protein—is a staple of those meals. In my role as a registered dietitian with the National Fisheries Institute, I track and translate the latest news on the nutritional benefits of seafood. My background includes degrees in Human Nutrition and Communications. I work with food and beverage groups, as well as individuals, teach nutrition to culinary students and create wellness programs for employers. I also often provide commentary for news media. When I am not cooking a healthy meal or running after my two young children, you can find me running, hiking or practicing yoga.